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September 1, 2011

Nosh on This: Bacon Jam

by thenattyurbanite

Every modern gentleman needs an arsenal of good dishes that he can labour over whip up to impress both comrades and lovers. This is the first recipe in a series called Nosh on This, in which I’ll share some of my favourite easy dishes.

My friend Jess [yes the one who knows how to entertain] introduced me to bacon jam when she made it for my inaugural New Year’s Day brunch. It sounds weird, but it’s heavenly. I’ve added a simple spin [addition of allspice] to the original Martha Stewart recipe; here it is for you to enjoy.

The Stuff You Need

  1. 1 1/2 pounds sliced smoked bacon, chopped
  2. 2 medium yellow onions, diced
  3. 3 garlic cloves, smashed and peeled
  4. 1/2 cup apple cider vinegar
  5. 1/2 cup packed dark-brown sugar
  6. 1/4 cup pure maple syrup
  7. 3/4 cup brewed coffee
  8. ½ tsp dried allspice berries

How to Use the Stuff You Bought

  1. In a large skillet/stockpot/whatever works for you, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned.
  2. Remove bacon and drain on paper towels. Pour off all but a little of the fat [around 2 tsp] from the pot; add onions, garlic and allspice berries and cook until onions are soft.
  3. Add vinegar, brown sugar, maple syrup and coffee and bring to a boil.
  4. Give it a good stir, ensuring that all the good stuff [browned bits] is scraped from the bottom/sides of the pan.
  5. Add bacon and stir to combine.
  6. Transfer mixture to a slow cooker and cook on high, uncovered, until liquid is syrupy, approximately 3 1/2 to 4 hours.
  7. Use a hand blender to pulse the cooked jam until coarsely chopped. Let cool, then refrigerate in airtight containers.
  8. Serve with cheddar or brie on buttermilk biscuits, toasted baguette or crackers; or eat it straight-up with a spoon Nutella style.
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